Rhubarb Dump Cake

By cmschnettler

Ingredients

• 1 lb. fresh rhubarb, chopped (about 4 cups)
• 1/2 cup sugar
• 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
• 1 pkg. (2-layer size) white cake mix
• 1 cup water
• 1/3 cup butter, melted
• 3/4 cup thawed COOL WHIP Whipped Topping

Preparation

Step 1

HEAT oven to 350ºF.

PLACE rhubarb in 13x9-inch baking dish; sprinkle with sugar and dry gelatin mix.

BEAT cake mix, water and butter with whisk until well blended. Pour over rhubarb; spread to completely cover rhubarb.

BAKE 45 min. or golden brown. Serve warm topped with COOL WHIP.
Kraft Kitchens Tips
Substitute
Prepare using a yellow cake mix.
Special Extra
Top each serving with a dash of ground cinnamon or ginger.
Make Ahead
Cake is also excellent served cold. Cake can be baked ahead of time. Cool completely, then refrigerate until ready to serve.